Chicken Parisienne - cooking recipe

Ingredients

6 boneless chicken breasts
2 cans cream of mushroom soup
1 large jar sliced mushrooms, drained
1/2 c. white cooking wine
16 oz. sour cream
1/2 c. flour

Preparation

Sprinkle chicken lightly with salt, pepper and paprika.
Place chicken breasts in crock-pot.
Mix the white wine, soup and mushrooms until well blended; pour over chicken.
Sprinkle again with paprika.
Cook on low 6 to 8 hours or on high 3 to 4 hours. Thirty minutes before serving, remove chicken breasts.
Mix flour and sour cream; add to mixture in crock-pot.
Return chicken to mixture; cook for 30 minutes.
Serve over rice or noodles.